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Chickpeas give this vegan pesto recipe a lovely creaminess. If you can use homemade almond milk, which doesn’t take long to make, all the better. Tossed with whole-grain penne, broccoli, and cherry tomatoes, it makes a satisfying, colorful meal.

From Forks Over Knives Family

Ingredients

  • 8 ounces dried penne pasta
  • 2 cups 1-inch broccoli florets
  • 1½ cups packed with fresh basil leaves
  • 1 cup water
  • 2 to 3 cloves garlic, coarsely chopped
  • 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 cup unsweetened almond milk
  • 1 cup halved cherry tomatoes
  • Crushed red pepper, to taste (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook pasta according to package directions; drain. Meanwhile, in a small saucepan cook broccoli in a small amount of boiling water 5 minutes or until tender; drain.
  2. In a blender combine basil, ½ cup of the water, and the garlic. Cover and blend until finely chopped.
  3. In a large saucepan mash garbanzo beans with a potato masher, leaving some beans intact. Add milk and the remaining ½ cup water. Bring to boiling. Stir in basil mixture, tomatoes, and, if desired, crushed red pepper. Reduce heat. Simmer 10 minutes or until tomatoes are slightly softened.
  4. Stir in cooked pasta and broccoli. Cook over medium-low 2 to 3 minutes or until heated through. Season with salt and black pepper.

Comments (2)

(3 from 3 votes)
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Dora Pecoraro1 month ago
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Awful!

Destany5 months ago
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It was pretty good just almost seems like it needs a creme sauce to it

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